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Cream Cheese Chicken Enchiladas Recipe

INGREDIENTS

2 (8-ounce) packages cream cheese, softened ▢1 tablespoon minced garlic ▢1 tablespoon cumin ▢2 teaspoons salt ▢1 teaspoon garlic pepper ▢½ cup lime juice ▢1 (15-ounce) can diced tomatoes, drained ▢1 (7-ounce) can diced green chiles ▢½ cup chopped fresh cilantro ▢3 cups cooked shredded chicken ▢2 cups shredded Mexican blend cheese or Colby Jack cheese, divided ▢10 (8-inch) tortillas, soft taco size ▢1 (15-ounce) can green enchilada sauce ▢toppings, if desired

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STEP-1

Preheat the oven to 350°F. Lightly grease a 9×13 baking dish and set aside.

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STEP-2

In a medium bowl, beat together cream cheese, garlic, cumin, salt, pepper, and lime juice. Fold in tomatoes, green chiles, cilantro, 1 cup shredded cheese, and shredded chicken.

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STEP-3

Pour a little bit of the enchilada sauce into the bottom of the pan and spread around before adding the enchiladas.

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STEP-4

Add ½ cup of the chicken mixture along the middle of each tortilla and roll up. Place in a prepared baking dish with the seam down.

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STEP-5

Pour enchilada sauce over the tortillas and sprinkle with the remaining shredded cheese.

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STEP-6

Bake for 20 minutes.

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